vino-, vin-, vini- - Word Information vino-, vin-, vini- (Latin: wine, grape juice) invinate ( verb ), invinates; invinated; invinating To embody in wine with reference to the Roman Catholic doctrine of transubstantiation or the doctrine that the whole substance of the bread and the wine changes into the body and blood of Christ when consecrated in the Eucharist. invination (s) ( noun ), invinations (pl) The inclusion or embodiment of the blood of Christ in the religious Communion of wine: "Invinations of the presence of Christ's blood in sanctified wine is part of many different Christian groups." vignettist (s) ( noun ), vignettists (pl) vinaceous ( adjective ), more vinaceous, most vinaceous Relating to the reddish color of wine; wine-colored. vine (s) ( noun ), vines (pl) 1. Plants that have weak stems that get their support by climbing, twining, creeping along a surface and clinging to whatever is available. 2.

Etymology: from Old French vigne, which came from Latin vinea, "vine, vineyard"; from vinum, "wine"; from an Italic noun related to words for "wine" in Greek. vine ( verb ), vines; vined; vining vinegar (s) ( noun ), vinegars (pl) 1. A sour-tasting liquid produced usually by oxidation of the alcohol in wine or cider and used as a condiment or food preservative: Vinegar can be made by certain bacteria operating on sugar-water solutions directly, without intermediary conversion to ethanol. 2. A sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, etc.; used as a condiment, preservative, etc.: Vinegar is a sour-tasting liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. 3. In pharmacy, a solution of a medicinal substance in dilute acetic acid, or vinegar. 4. A descriptive term: sour or irritable speech, manner, or countenance: The audience recognized a note of vinegar in speaker's voice. 5.

Informal reference: vigor; high spirits; vim. 6. Etymology: a word that comes from Old French vinaigre, meaning "sour wine"; based on Latin vinum, "wine" + acer, "sour". vinegarish ( adjective ), more vinegarish, most vinegarish vinegary ( adjective ), more vinegary, most vinegary vinery (s) ( noun ), vineries (pl) A vineyard for grapevines or a plantation of grape-bearing vines, grown mainly for winemaking: A vinery is also a source for raisins, table grapes, and non-alcoholic grape juice. vineyard (s) ( noun ), vineyards (pl) A place where grapevines are grown typically to produce grapes used in winemaking. vinic ( adjective ), more vinic, most vinic 1. Relating to or contained in or derived from wine. 2 .Etymology: from Latin vinum, "wine". vinicultural ( adjective ), more vinicultural, most vinicultural viniculture (s) ( noun ), vinicultures (pl) The growth of grapes for the production of wine and for eating.

viniculturist (s) ( noun ), viniculturists (pl) <img src="/img/left_arrow_sm.gif" alt="" /> 1 2 3 Showing page 1 out of 3 pages of 34 main-word entries or main-word-entry groups. vinegar | Definition, meaning & more | Collins Dictionary Definitions variable noun Vinegar is a sharp-tasting liquid, usually made from sour wine or malt , which is used to make things such as salad dressing . COBUILD Advanced English Dictionary. Copyright © Harper Collins Publishers Example sentences containing 'vinegar' Infuse a little salt and a dash of wine mixed with vinegar. Grace, C.L A SHRINE OF MURDERSOil and vinegar dressing on the salad, please , and no ice-cream on the cake . MacLeod, Charlotte SOMETHING IN THE WATERWith a face as sour as old vinegar and the smell of it hanging about her as well , the maidservant walked out from among the trees. Kerr, Katharine A TIME OF WARThese were complete fasts, when she took only a beverage of water, vinegar , and salt.

Newbery, Linda RIDDLE ME THIS Trends of 'vinegar' Translations for 'vinegar' British English: vinegar /ˈvɪnɪɡə/ NOUN Vinegar is a sharp-tasting liquid, usually made from sour wine or malt, which is used to make things such as salad dressing. Arabic: خَلّ The History of Spices and Condiments :: Cooking Food Papers The History of Spices and Condiments Length: 2540 words (7.3 double-spaced pages) Rating: Excellent Open Document Today, due to the technological evolution and worldwide trade, people came to enjoy foreign cultures regardless the East or West. More and more people travel around the world freely and explore exotic cultures. Among those pleasures, food can be the most interesting lure which represents the culture. This is because food is unique to the place. One of major aspects which enhance the uniqueness of food is its condiments such as spices and flavors. Chefs are enthusiastic in using flavors to stimulate epicurians’ appetites and to add special tastes to the cuisine. Although condiments tend to be considered subordinating part of food, they have very long histories and significant meanings in ancient times .

In ancient times, condiments were highly valued, “as basic ingredients of incense, embalming preservatives, ointments, perfumes, antidotes against poisons, cosmetics, and medicines, and were used only to a limited extent in the kitchen (Rosengarten 16). Studying their histories and roots of the names, such as etymology, will help us to track down the ancient life, culture, and social values . And the use of condiments were much more expansive than today and played one of the most important parts in the world history, encouraging the civilization which allowed today’s worldwide trades. This research is focused on the etymologies of major condiment words such as salt, vinegar, pepper, cinnamon, and mustard, which have been highly valued from ancient time to today’s life. In addition, the migrations of those words in the world and expressions produced by wisdom of ancient people are also investigated. Matsuya 2 I) History In ancient times, salt was very precious and valuable before refrigeration, when salt was the major means of preventing meat from decaying.

And salt was used as a medicine such as “smelling-salts.” It was believed that salt, with ammonium carbonate with some agreeable scent as lavender or bergamot, can be a stimulant and restorative in faintness and headaches. Therefore, spilling salt was considered to bring an unlucky omen among the Romans. II) Etymological change Proto-Germanic *saltan Indo- European *sal-d-om ~ Old English salt, sealt Before 1100 sealt 13th salit 14-16th salte 16-17th sault Cognate with Old Frisian, Old Saxon, Old Icelandic, Gothic, salt Middle Dutch sout Old High German salz Cognate outside Germanic Latin sal, salt Old Irish salann Welsh halen Greek hals Latvian sals Old Slavic soli, sladuku Matsuya 3 Armenian al Tocharian sale salyiye Sanskrit sal (in salila-m ‘sea’) Although these forms have certain similarities, in Old Slavonic, sladuku meant “sweet.

How to Cite this Page MLA Citation: Sort By: ” The sense development of the meaning had stages of 1). salted, -+2). spicy, savory, -+3). sweet. This change can be considered an example of “shift in point of view” which explains the shift in meaning for one circumstance upon which a word focuses. English also had some changes in the word form throughout the century. III). Related words and expressions a).Words sal, salad, salami, salary, saleratus, saliferous, salify, saline, salse, saltcellar, sauce, saucer, saucisse, saucission, sausage, silt, souse. b).Synonyms Salt, sailor, mariner, seaman, tar are terms for a person who leads a seafaring life. A sailor or seaman is one whose occupation is on board a ship at sea. Salt and tar are informal terms for old and experienced sailors such as “an old salt” and “a jolly tar.” c).Expressions Through the history, there are a number of expressions related to salt, which reflects its value.

not worth one’s salt – inefficient and incapable to eat a man’s salt -- to partake of his hospitality Matsuya 4 These expressions were made long time ago, and “salt” in these expressions refer to the salary the Romans paid their solider. This is because in Roman era, salaries of Romen soldiers were paid in salt (sal) at one time, and salt became the origin of the word “salary.” to sit above the salt-- to sit in a place of distinction, above the saler or saltcellar at a medieval table the salt of the earth -- This expression is even older, dating back to biblical times. The meek, the poor in spirit, the merciful, those persecuted for the sake of righteousness, the peacemakers, the pure of heart were told by Jesus that “Ye are the salt of the earth…ye are the light of the world (Matt. 5:13) (Hendrickson 464). e).Verb to salt – 1). to fill with salt between the timbers and planks, as a ship, for the preservation of the timber. –2).

to make, (as a freshman, drink salt water, by way of initiation, according to a university custom of the sixteenth century. ) f).Proverb A man must eat a peck of salt with his friend before he knows him. (Latin) Salt seasons all things. Salt spilt is never all gathered. (Spanish) – When wrong is done, you cannot undo it all; and when anger is excited, and ill words spoken, it is hard to clear it all up, and put a complete end to the scandal (Spurgeon 135). Matsuya 5 Salt never cries out that it is salty. -- True virtue never boasts. Fire never cries out “I burn.” Goodness has no need to proclaim its own qualities (Spurgeon 135). These expressions are inherited for long time and show that salt was highly valued and have more significant meanings than today’s meaning. 2. Vinegar I).History Vinegar also has a very long history and “has been in use for thousands of years and its origins are untraceable” (Davidson). One of the earliest implications known is a suggestion of Hippocrates for medicinal effects in the 5th century BC.

By medieval time, vinegar seems to be actively used as condiments. Today, the main use of vinegar has been as a flavoring and preserving agent. II).Etymological change Vinegar is a compound word of vinum + aigre (wine + eager) which means, “sour wine” in Latin. Vinum (wine) Latin vinum “wine”~ vineus (feminine) “pertaining to wine vinea“vineyard” ~ Old French vigne Old Frisian, Old Saxon, Old English, win Old Slavic vino Old Irish fin Matsuya 6 Welsh, Breton gwin Etruscan vinu Albanian vene Armenian gini Ugaritic yn Ethiopian wayn Akkadian inu Basque ayen, aihen (prabably borrowed from Semites through Carthaginian mediation.) The ultimate origin of these words is unknown. Some scholars trace them to the Semites, and others seek their origin in the Aegean still others in Asia Minor, Caucasia or in Armenia.

Aigre (eager) Latin acrem “sharp, pointed, piercing, acute, ardent,zealous” Anglo-French egre Old French Jaigre “sour, acid, harsh, bitter, rough” Middle English eger, egre “sharp, eager” Modern English eager “keen interest” Vinegar Old French vynegre, vinaigre Provencal vina(i)gre Spanish, Portuguese vinagre Italian vinagro Some of the spellings are influenced by the later French form or by modern Latin “uvinm acre.” And the change in meaning indicates “specialization” as “eager” is used today to mean “keen interest” or “impatient expectancy” whereas the early time had broader meaning. In English, “vinegor” was borrowed from Old French and there are a number of Matsuya 7 changes in the form.

14-16th vynegre 15th venagre 15-16th vyneger 14-17th vinegre 17th vin’gre Vinegar beer -- beer employed for conversion into vinegar Vinegar-eel – a minute nematode worm Vinegar-fly – a fruit-fly Vinegar-railing – bitter abuse Vinegar is also used as a verb meaning “to treat with vinegar in some way,” “to add or apply vinegar to,” and “ to restore by means of vinegar.” And the form can be “vinegaring.” Therefore the verb form was used in early times as The Oxford English Matsuya 8 Dictionary Second Edition introduces “I must crab her, she must be vinegar’d!” The verb form is not used often today, but it seems that the word “vinegar” was used more often and actively in early days. d).Proverb More flies are caught with a drop of honey than with a cask of vinegar. (Dutch) – Gentleness and cheerfulness attract more to religion and virtue than severe solemnity, or stern manners (Spurgeon 24). Beware of vinegar made of sweet wine.

(Italian) (Spurgeon 24) 4. Pepper I)History As pepper is used in both Eastern and Western cuisine, the use and popularity of pepper are worldwide and have a long history. It was already known before Christ and was often used to pay as a tax. It was the most valued and expensive stable commodities of trade in ancient times and also “the earliest articles of commerce between the Orient and Europe” (Rosengarten 339). Pepper, which has the small round berries of climbing vine, is native to Malabar Coast of southwestern India, but today, it is widely cultivated in the tropics of both hemispheres. More than 3000 years ago, references to pepper were made in ancient Sanskrit medical literature. And the most European words for pepper seem to be derived from the Sanskrit pippali. II)Etymological change The origin is unknown, but the first reference to pepper is started in Sanskrit.

Matsuya 9 Sanscrit ~ pippali “ a berry” Middle Indic pippari~ Greek piperi, peperi~ Latin piper ~ borrowing ~Old English pipor~Middle English piper, peper Before 1100 pipor, piper 14 -15th pepir 14-18th peper 16th pepper Cognate of Old English pipor is cognate with borrowing of Latin piper, including Old Frisian piper, pepper Middle Low German, Middle Dutch peper Old High German pfefar Old Icelandic piparr Old Frisian piper Dutch peper Italian pepe Old Provencal,Catalan, Spanish pebre Matsuya 10 French poivre Old Slavic pipru Lithuanian pipiras Old Irish piobhar Welsh pybyr, pubyr III) Related words and expression a)Words The names of several other spices have in turn been influenced by pepper.

And many names of spices are related and derived from “pepper.” Papula, paprika, pebrine, pimpernel, Piperaceae, poivrade, pilpul, pipal, allspice (Jamaica pepper), peppermint, horse radish (called “pepper-root” in Swedish), cress (pepper grass). b)noun, verb, adjectives pepper-er (noun) – a person who use pepper pepper (verb) – to spinkle with (or like) pepper to pelt with shot or missiles to discharge shot or other small missiles peppery (adj) – pepper-like flavor, short- tempered 5. Cinnamon I) History Cinnamon is one of the oldest spices which is used by man, and its history can be traced back to 5000 B.C. In ancient times, scented cinnamon oils were used by Egyptians and Hebrews in the sacred ceremonies, rituals in temples, and tabernacles. It was also used in medicine as a cordial and carminative. In the Orient, it has been prized for many centuries “to counteract the stench following offerings of burnt flesh” (Rosengarten 186).

And cinnamon is still the essential scent of the incense used in the cathedrals and churches of the world. Cinnamon was already transported from Southeast Asia to Mediterranean in Roman Imperial times, and there was “a course called ‘cinnamon route’ from Indonesia to Madagascar” (Miller 153). Romans enjoyed this costly spice as perfume and beauty-salve, but “Greek and Roman cookbook do not mention cinnamon as a spice, but it was occasionally used to improve the taste of wine” (Swahn 127). Thus, cinnamon has been used for centuries in large part of the world. II). Etymological change The name seems to be introduced by the Phoenicians. And some scholars say the word is ultimately loaned from early Malaysian language.

(The modern name kayu manis “sweet wood” in Malay and Indonesian.) Adopted in Hebrew qinnamon ~ Greek kinamomon, kinnamon ~ Latin cinnamomum, cinnamon ~ Old French cinnamome ~ borrowing ~ English 15-16th sinamome, cynamum 16-17th cynamom, synamom, cynamon 17th cinnamom, cinnamon Dutch kaneel Italian cannella French cannelle Dutch, French, Italian, and Spanish names essentially relate to Latin cenella “small tube, pipe” (also source of English "cannula”) and refer to the form of cinnamon quills. Hindi dal chini “Chinese wood” originally referred to Chinese cinnamon which has been traded in Northen India before Sri Lanka cinnamon became known. 6. Mustard Mustard was a “wholesome favorite vegetables of the Greeks more than 2,000 years ago” (Miloradovich 105). And from those very early times, mustard has been used as a medicine and a condiment.

Pythagoras suggested it as an effective antidote for scorpion bites, Hippocrates introduced the seeds for medicinal use, and Diocletian mentioned mustard in an official price-fixing edict. In those days, young mustard plants were eaten as spinach, and the seeds were used as a spice. Mustard was originally came from Dijon, in southern France because this town was famous for mustard and had a city motto “Moult me tarde” (Room 115). The word “mustard” was said to derive from this motto which is “a corruption of Latin multum ardeo, ‘I desire much’ ”(Room 115). Other scholars say “the true source of the word is in Old French moustarde or mostarde, coming from Latin mostum (must) referring to the fermenting grape juice (must) that was added to the Matsuya 13 seasoning in its original form” (Room 115). II). Etymological change Interestingly, the origin of mustard concerns “must” – wine which is being fermented because mustard was originally prepared by adding must or new wine to ground mustard seeds.

And mustard literally means ‘seasoned with must.’ The words “mustard” is originally a compound word of “must” and the suffix “-ard.” must ‘new wine’ Indo-European *meu-s ~Latin *mus-tos ‘wet, moist’ mustus ‘fresh, new’ ~ Old English, Middle English ‘must’ -ard The second part ‘-ard’ is a suffix which originally had an intensive force Old High German -hart related to,Old High German harti ‘hard’~Old French -ard Related words – coward, dastard, dotard, drunkard, sluggard Mustard Matsuya 14 Latin musturn ‘new wine’~moust, must~Old French mostarde, mustarde, moustarde~ borrowing ~Middle English mostard13th mustart 13-15th mostard 14-16th musterd 16th musterde, mudsterd Provencal, Catalan, Potiguese, Italian, mostarda Rumanian mostar French moustarde, mostarde The French words were adopted into several Teutonic languages, in some instances with assimilation of the ending to native suffixes.

Middle Dutch mostaert (Dutch mostaard) Middle Low German mostert, mustert Middle Hight German mostert, musthart (German mostert, mostrich) Mustard and similar words in Roman languages and the German mostrich for mustard paste are derived from Latin must. Although mustard paste is today predominantly prepared with vinegar and wine, the Romans who made mustard seeds popular in central and western Europe used must (young wine). Matsuya 15 III). Related words and expressions a)Verb to mustard – to spread or season with mustard b)Adjective mustardy – resembling or covered with mustard c)expression as keen as mustard – enthusiastic, ardent, being absorbed cut the mustard – to make a good result than expected. Conclusion Although condiments which people usually use today are considered dispensable, they were one of the most important elements in the life of ancient people. Each condiment has a long history and stories which tells us their life style, value, and economy as well as how each region of the world contacted each other. And they also tell us how our ancestors made a living and where they came from.

Thus, tracing down the words of condiments and their route, which migrated many places, can teach us broad information of world history. They tell us the relation between languages as well as the cultural relations. Etymology is one means to know connections of distant countries. And changes in forms and usage tell us the language patterns that early people adopted. Etymological changes can also be the clue to predict the future changes in languages. Thus, knowing the word origin, even if the elements were considered trifle in our lives, can be a great source for future investigation. English-Latin translation :: vinegar :: Dictionary The definition of word "vinegar": +1 1. sour liquid that is made by the fermentation of any of numerous dilute alcoholic liquids into a liquid containing acetic acid. Vinegar may be produced from a variety of materials: apples or grapes (wine or cider vinegar); malted barley or oats (malt vinegar) and industrial alcohol (distilled white vinegar). There are also vinegars made from beer, sugars, rice and other substances. As a commercial product, however, vinegar was probably first made from wine (French vin, wine; aigre, sour).

Vinegar can be made from any liquid that is capable of being converted into alcohol in a two-step process. The fruit juice or other liquid contains sugar, which is converted into alcohol and carbon dioxide gas by the actions of yeast enzymes. The alcohol thus formed combines with atmospheric oxygen by the action of Acetobacter bacteria, forming acetic acid and water. Organic acids and esters derived from the fruit or other source material are also present and are responsible for the flavour and aroma variations of vinegar. Table vinegar contains approximately 4 percent acetic acid. In 1864 the French physicist Louis Pasteur showed that it is Acetobacter bacteria that cause the conversion of alcohol to acetic acid. These bacteria work together symbiotically, producing enough acetic acid to prevent invasion by other organisms. Despite its ancient origin, the technology of vinegar production advanced slowly, improvements consisting principally of better methods of aeration. The Orleans process, best-known of the old methods, used a barrel of about 50 gallons (200 l) capacity. A mash consisting of wine or other alcoholic liquid was poured into the barrel and a small amount of vinegar containing a mass of vinegar bacteria, called mother of vinegar, was added to start the reaction.

One or two small air holes drilled above the liquid level exposed the surface to aeration. The finished vinegar was drawn off through a wooden spigot near the bottom. Care was taken in refilling the barrel with the new charge of raw ingredients to avoid breaking up the surface film of bacteria. Early in the 18th century, a Dutch technologist, Hermann Boerhaave, found that the rate of acid production in the vinegar process was directly proportional to the amount of surface exposed to air. Thus, subsequent methods attempted to introduce more air into the casks. In the 20th century, continuous aerationair bubbles pumped through the mashwas developed. Vinegar's principal uses are the flavouring of foods and the preservation or pickling, of meat products, fish, fruit and vegetables. For use as a condiment, vinegar is often flavoured with garlic, onions, tarragon or other herbs and spices. Mixed with oil and seasonings it becomes a classic cold saucevinaigretteused as a dressing on vegetable salads and served as a sauce with cold cooked vegetables, meats and fish. Vinegar is also a common ingredient in marinades and is widely used in the pickling of cucumbers and other vegetables.

2. acidic liquid that is made from a natural fermentation process and is often used for cooking and as a condiment; sourness; vitality 3. Sour liquid obtained by fermentation of dilute alcoholic liquids. Probably first made from wine (French vinaigre means "sour wine"), vinegar may also be made from malted barley, rice, cider, or other substances. The source substance, which must contain sugar, is fermented by yeast to produce alcohol. The alcohol is then aerated, which causes it to convert, through the action of Acetobacter bacteria, to acetic acid, water and various other compounds. Vinegar is used in pickling meat, fish, fruits and vegetables and in creating marinades, dressings and other sauces. 4. n a sharp-tasting liquid, made esp. from sour wine, malt or cider, which is used for flavouring or preserving foodwine vinegarmalt vinegarraspberry vinegartarragon vinegar Would you like oil and vinegar on your salad? Do you want salt and vinegar on your chips? This wine tastes like vinegar. Please rate the definition of "vinegar" which is the most useful for you.

FOOD HISTORY: The History of Vinegar The History of Vinegar The History of Vinegar Vinegar has been around in one for or another for at least 10,000 years. Through the ages it has served an important role as food preservative, condiment, cleaning agent, beauty aid and miraculous medicine. The name vinegar is derived from Latin word ‘vinum’ meaning wine, and ‘acer’ which denotes sharp or sour. Eventually the two words blended and became ‘vinegre’. In the Latin root French language the words ‘vin aigre’ mean sour wine and it is true a wine along long enough can different and is said to have ‘turned to vinegar’. The Babylonians fermented the fruit of date palms, creating date vinegar, in 5,000 B.C. Vinegar residue has been scientifically traced to Egyptians urns in use as far as 3,000 B.C. Vessels of vinegar figure prominently in Greek and Roman artwork. Hippocrates, the father of medicine, prescribed vinegar for his patients. The armies of Julius Caesar vinegar mixed with water as an invigorating tonic for its antiseptic benefits.

Samurai warriors of Japan would go down a vinegar based beverage to accrue superior strength. The record of Hannibal’s march over the alps describes how vinegar was poured on hot boulders to crumble them to make way for his troops and elephants to proceed. During the time of Jesus Christ, vinegar was used as condiment but was also valued for its medicinal properties. Jail in holy land had two stone jugs kept near the wall where prisoners were flogged. One jug contained oil to soothe and heal, the other contain vinegar used an as antiseptic. The History of Vinegar The Oddly Interesting Origins Of Wine Words | Etymology The Oddly Interesting Origins Of Wine Words Joshua Malin @joshtext Never Miss A Story: 4 minute Read With over 8,000 years of drinking history, it’s not surprising that many of the words we use when discussing wine can trace their etymological origins into the distant past. As we explored how various wine-related words came to be, we were surprised by how many seemingly random words also trace their names to the beverage we know as wine in contemporary English. Grab a glass of wine – in the name of education! – and do some etymological exploring.

Alcohol Alcohol finds its source in the similarly sounding Arabic phrase for metallic powder used as eye shadow, Al-Kuhul. Loaned into Medieval Latin it found its way to the Old French word alcool. In the sixteenth century the word’s meaning evolved to cover to any sort of sublimated powder. Finally, in the mid-seventeenth century the word evolved once again to refer exclusively to distilled or rectified spirits. Claret For many centuries the English were the primary consumers of Bordeaux’s wines . Their word for these typically blended wines traces its history through Middle English back to the Old French claré: “wine mixed with honey and herbs or spices.” Libation When we refer to wine or other alcohol beverages as libations we typically do so in a positive, celebratory context. Libation’s Latin origins explain this. Libationem meant to make a drink offering, specifically pouring out wine to honor a god. Merlot Most of the world’s well-known wine varietals derive their name from the location where they were discovered or made famous. Not Merlot . The name traces its meaning to a word of the dialect of Occitan called Gascon. This relatively obscure Romance language is closely related to Catalan and still spoken in a few regions of France.

The Gascon word merlau refers to a ‘little blackbird.’ Whether this refers to the color of the Merlot grape or its popularity while on the vine with small birds is an open question. Plonk When we call wine plonk, we generally mean any lousy wine (think mass-produced jug wine). You’re more likely to hear this word uttered in England than in America, which makes sense given its origins. English soldiers fighting in France during WWI soothed the misery of war downing glasses of whatever vin blanc they could find, which was altered to plonk as it entered the military jargon of the day. While the soldiers certainly drank red wine as well, it’s this alteration of vin blanc that stuck. Sommelier Sommelier, a loanword from French, has an odd original meaning, though the evolution of that meaning does follow a logical path. In Middle French the word referred to the court official who oversaw the transportation of supplies, which obviously included wine . In that era, those supplies would be dragged along by pack animals.

Going back further we arrive at saumalier, the Provençal (another dialect of Occitan) name for a pack animal ‘driver.’ Syrah & Shiraz The red grape we call both Syrah and Shiraz has a confusing history. The most common explanation for the alternate name Shiraz is due to the way Australians pronounce Syrah, or, as some would insist, the way we imagine the Australians pronounce it. An alternate explanation is that the grape finds its origin in Shiraz, a city in modern day Iran . While Shiraz was, in its day (the ninth to seventeenth centuries), a famous wine producing city, shirazi wines were all of the white variety. This makes for an interesting coincidence, but nothing more. Bonus Words Butler The name for the head service man of the house evolved from the Old French boteillier, who was the cupbearer, specifically the ‘officer in charge of wine.’ Boteillier itself is closely related to the Old French word for a wine vessel, a boteille. Edwin The English name Edwin is the combination of the Old English words ead, meaning rich or blessed, and wine, meaning friend. So, Edwin was your rich friend.

Sound like any Edwin you know? As this chart of male names in America shows, the answer is increasingly no. Moist We can trace the etymological history of the word moist in two directions. We’ll go with the history that doesn’t start at mucidus, the Latin word meaning moldy. Instead we’ll wind our way back through Middle English and Middle French to the Latin mustum, meaning new, fresh wine. This leads us to our next, unexpected word with wine-soaked origins. Mustard What does mustard have to do with wine? If you’re thinking of the perfect pairing of wine and a charcuterie plate, nice try, but that’s off the mark. When we began to enjoy mustard thousands of years ago the recipe included vinegar (which we’ll get to in a moment), as it often does today. However, when mustard received its modern name in the Middle Ages, must was used in place of vinegar. Must, if you’re not familiar, refers to the freshly pressed grape juice that has yet to be fermented into wine. Vapid We count five uses of the word vapid in the seventh edition of Robert Parker’s Wine Buyer’s Guide.

For example, in reference to the production methods of the vast majority of Chardonnay -producing wineries in California: “The results are tart, vapid wines of no interest.” We wonder if Mr. Parker, no stranger to Latin as a former lawyer, knows the word’s wine-related origins. Vapid traces its name to the Latin vapidus, meaning flat or insipid, along with vappa, the word for a ‘flat wine,’ which has nearly turned into vinegar. Vapidus’ figurative meaning? A worthless person. Vinegar The word Vinegar can be traced through the Old French vinaigre, back to two Latin words. Combine vinum, meaning wine, with aigre, meaning sour and you get sour wine, which is what wine, rarely stored properly, quickly turned into in Roman times. When we talk about Old World wine we’re usually referring to Europe. As there are multiple languages used throughout the continent, wine goes by a few names.

Here’s a map: Header image via Shutterstock.com Vinegar - definition of vinegar by The Free Dictionary Vinegar - definition of vinegar by The Free Dictionary Related to vinegar: Apple Cider Vinegar vin·e·gar (vĭn′ĭ-gər) n. 1. A sour liquid containing acetic acid, produced by fermenting a solution (such as wine or fermented rice) containing ethanol produced by a previous fermentation, used as a condiment and preservative. 2. Sourness of speech or mood; ill temper. 3. Liveliness and enthusiasm; vim. [Middle English vinegre, from Old French vinaigre : vin, wine (from Latin vīnum) + aigre, sour (from Vulgar Latin *acrus, from Latin ācer; see ak- in the Appendix of Indo-European roots).] vinegar (ˈvɪnɪɡə) n 1. (Cookery) a sour-tasting liquid consisting of impure dilute acetic acid, made by oxidation of the ethyl alcohol in beer, wine, or cider. It is used as a condiment or preservative 2.

sourness or peevishness of temper, countenance, speech, etc 3. (Pharmacology) pharmacol a medicinal solution in dilute acetic acid 4. informal US and Canadian vitality vb A History of Condiments A BRIEF HISTORY OF CONDIMENTS By Tim Lambert Since ancient times people have used condiments to enhance their food. The first condiment was salt. Salt has always been used both as a preservative and to enhance the flavor of food. Vinegar has also been used since ancient times. Its name is probably derived from the French words vin aiger meaning sour wine. (Vinegar was used as a medicine as well as a food). The Romans liked condiments and they made many sauces for their food. One of the most common was a fish sauce called liquamen. The Romans also grew mustard and they introduced it into the parts of Europe they conquered. They also made mint sauce. In the Middle Ages mustard was a popular condiment in Europe. At first English mustard consisted of coarse powder and it was not very strong. However in 1720 a Mrs Clements of Durham began making a much smoother mustard powder.

When mixed with water to make paste it was very hot but it proved to be popular and Durham became a center of the mustard industry. (For centuries mustard was used as a medicine as well as a food). In the 16th, 17th and 18th centuries new condiments were invented. Pesto sauce was invented in 16th century Italy. Furthermore new sauces were invented in the 17th century including bechamel and chasseur. Chutney comes from India. It was first exported to England in the 17th century. Soy sauce, which was invented in China reached Europe in the 17th century and by the mid-18th century it was popular in Britain. According to one story a French chef first made mayonnaise in 1756. However there are many stories about where it comes from. Hollandaise sauce was also first recorded in the mid-18th century. Ketchup began life as a Chinese fish sauce called ke-tsiap. The name was gradually changed to ketchup and in Britain people added other ingredients instead of fish. In the 18th century they began adding tomatoes.

Sauces similar to tartar sauce were made in the Middle Ages but 'modern' tartar sauce was first made in the 1800s. In the 19th century with the Industrial Revolution condiments began to be mass-produced in factories. Tomato ketchup was a best seller and HP sauce was invented at the end of the 19th century. Meanwhile Worcester sauce was invented in Worcester in 1835 by John Lea and William Perrins. Horseradish sauce went on sale in bottles in the USA around 1860. Salad cream was invented in 1914. As well as sauces people have also looked for ways to sweeten their food. Since the time of the Ancient Egyptians and probably before people have kept bees for honey. Over the centuries honey was very valuable and it was sometimes used as a currency or it was given as a tribute to a conqueror. Since ancient times people have also made an alcoholic drink called mead from honey. Sugar cane first grew in South Asia. Later the Arabs and Europeans grew sugar cane. At the end of the 15th century sugar cane was taken to the New World.

Sugar was first made from sugar beet in the 18th century. A German chemist called Andreas Marggraf was the first person to make sugar from beet in 1747. Saccharine was invented in 1879 by Constantine Fahlberg. condiments: history home history people collection Since ancient times, people have used condiments to enhance their food. The first condiment was salt. Salt has always been used both as a preservative and to enhance the flavor of food. The Romans used sauces to disguise the taste of food; possibly to conceal doubtful freshness. Vinegar has also been used since ancient times, and its name is probably derived from the French words "vin aiger" meaning "sour wine". In the 19th century with the Industrial Revolution , condiments began to be mass-produced in factories. F & J Heinz Company began selling tomato ketchup in 1876. Meanwhile, Worcestershire sauce was invented in Worcester in 1835 by John Lea and William Perrins. Horseradish sauce went on sale in bottles in the USA around 1860, and Richard Hellman began manufacturing mayonnaise in 1912.

At this time, in a different part of the world, Asian condiments like soy sauce had already been around for thousands of years. Hundreds of years ago, a Japanese farmer discovered Wasabi in a remote mountain village, where it was embraced as a rarity. Sweet and Sour sauce originated in China, where it is known as "the peoples' sauce", due to its cheap production costs. Today, there are hundreds, if not thousands, of condiments available worldwide. They are no longer restricted to their country or region of origin; they are available and can be found virtually anywhere, whether at a Thai restaurant down the street, in your kitchen pantry, or in your bag of fast food .

Question: Which condiments Latin name means' sour wine'?
Answer: VINEGAR